Turkey Breast Stuffed With Corn Bread-Apricot Dressing | Oregonian Recipes

Ingredients

• 3 tablespoons butter, softened (divided)
• 3/4 cups minced onion
• 2 stalks celery, chopped
• 2 medium cloves garlic, finely chopped
• 1 tablespoon poultry seasoning
• 1 1/2 cups low-sodium chicken broth
• 4 cups stale corn bread, cubed
• 3 tablespoons finely chopped Italian (flat-leaf) parsley
• 2 ounces dried apricots, chopped (about 1/4 cup)
• Salt
• freshly ground black pepper
• 1 2 1/2- to 3-pound boneless turkey breast half (skin on)